Every Philippine household has chile-infused vinegar in their pantry.
To make it, simply slide down some chile peppers into a bottle of vinegar: either white coconut vinegar or amber cane vinegar (and probably a lot more types besides).
You can stop there or add black peppercorns and garlic.
This go-to condiment is GREAT for a myriad of different foods.
From snack items like kropek (seen here) and chicharon (which refers to both shrimp chips and pork rinds; oooh, pork rinds!)...
to any grilled food, be it seafood (like prawns or fish), pork or beef (like this beef tapa)...
to anything rich, fatty and unctuous; such as lechon (pork belly)...
and even boiled or steamed seafood, especially crustaceans...
These are just off the top of my head. Am I missing anything?
[eatingclub] vancouver Filipino food
Mama's Ampalaya (Bitter Melon)
Philippine-Style Chicken "BBQ"
Fried Hasa Hasa (Mackerel)
"Savory" Chicken Wings
Sinamak (Chile-infused Vinegar)
Pan-roasted Halibut w/ Fava Beans, Potato-Onion Cakes & Bagoong Butter Sauce
Bulalo & Bangus: an even simpler Filipino meal
Baked Tahong (Mussels)
Adobo Kangkong (Adobo Water Spinach)
Oyster Torta (Oyster Omelette)
Chicken Tinola (Chicken Soup w/ Green Papaya & Pepper Leaves)
(Chinese) Roast Pork Belly / Lechon
Tilapia wrapped in Banana Leaves
Pork Belly, Two Ways
Salabat (Ginger Tea)
Lechon Manok (Philippine Roast Chicken) & Lechon Sauce
"Chinese Adobo" Clams and Oysters
Bistek (Citrus Beef with Caramelized Onions)
Beef Kaldereta (Beef Stew with Bell Peppers)
Atsara (Green Papaya Pickle)
Sardinas na Bangus (Milkfish in the style of Sardines) and Pressure Cooker Fear